25 minutes

Ingredients for the pasta

All-purpose flour, 10 oz.
Eggs, 3
Salt, 1 pinch

Ingredients for the filling

Pumpkin, baked and with the flesh scooped out, 2 lbs.
Grated parmigiano reggiano, 7 oz.
Nutmeg, to taste
Butter, 2 oz.
Salt, to taste
Egg, 1


For the pasta:

Mix the eggs, flour and a pinch of salt until thoroughly combined.

Roll out into thin sheets on a pasta machine and cut into squares, about 2.5 inches a side.

For the filling:

Mix the baked pumpkin pulp with the egg, the grated cheese and the nutmeg.

Put the filling on half the squares of pasta and top with another square. Press the edges with a fork to seal.

Cook them in abundant salted water and season with melted butter, sage and grated cheese.
Thanks to: Jovina Cooks Italian